Coconut Pumpkin Soup with Semolina Dumplings

5
Average: 5 (1 vote)
(1 vote)
Coconut Pumpkin Soup with Semolina Dumplings

Coconut Pumpkin Soup with Semolina Dumplings - Aromatic classics with refined ingredients

share Share
print
bookmark_border Copy URL
Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
199
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie199 kcal(9 %)
Protein5 g(5 %)
Fat12 g(10 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage4.5 g(15 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.8 mg(23 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.1 mg(18 %)
Vitamin B₆0.3 mg(21 %)
Folate66 μg(22 %)
Pantothenic acid0.8 mg(13 %)
Biotin6.6 μg(15 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C17 mg(18 %)
Potassium775 mg(19 %)
Calcium79 mg(8 %)
Magnesium52 mg(17 %)
Iron1.4 mg(9 %)
Iodine6 μg(3 %)
Zinc1.1 mg(14 %)
Saturated fatty acids5.4 g
Uric acid61 mg
Cholesterol72 mg
Author of this recipe:

Ingredients

for
4
Ingredients
40 grams
Cultured butter (at room temperature)
1
50 grams
2
small Carrots (about 150 grams)
350 grams
Pumpkin pulp (e.g. Hokkaido pumpkin)
1 piece
fresh Ginger root (about 10 grams)
1
1 teaspoon
400 milliliters
400 milliliters
unsweetened Coconut milk
freshly ground Pepper
2 sprigs

Preparation steps

1.

For the semolina dumplings, beat together the butter with salt and freshly grated nutmeg until fluffy. Add in the egg and semolina and let rest for at least 20 minutes.

2.

Meanwhile, for the soup, peel the carrots. Cut carrots and pumpkin flesh into small dice. Peel and finely chop the ginger and onion. Heat oil in a pan and fry ginger and onion until soft. Add carrots and pumpkin, cook briefly and cover with broth and coconut milk. Season with salt and pepper and simmer for about 20 minutes over medium heat.

3.

Bring a large saucepan of salted water to a boil. Using two tablespoons, shape spoonfuls of the semolina mixture into dumplings and drop into simmering water. Simmer 15-20 minutes.

4.

Meanwhile, puree the soup and add curry and turmeric to taste. Rinse cilantro and pluck off the leaves.

5.

Serve the soup with the dumplings in preheated plates. Garnish with pink peppercorns and cilantro.